Sour Cream Coffee Cake With Coffee Icing - cooking recipe

Ingredients

185 g butter, chopped
3/4 cup brown sugar
2 eggs
2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 cup sour cream
1/2 cup strong black coffee, cooled
1 cup icing sugar, sifted
10 g butter
2 -3 tablespoons hot strong black coffee
1/2 cup coarsely chopped pecans, toasted

Preparation

Preheat oven to moderate, 180 degrees Celcius.
Lightly grease and line a 10 by 20cm loaf pan.
In a small bowl, using an electric mixer, cream butter and sugar together until light.
Add eggs one at a time, beating well after each addition.
Sift flour and cinnamon together.
Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
Bake for 40-45 minutes until cooked, test with a skewer.
Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
COFFEE ICING.
Combine icing sugar and butter in a small heatproof bowl.
Stir in enough coffee to make a smooth paste.
Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
Spread over the cooled cake with a spatula.
Sprinle with pecans.